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Cucumber salad

updated

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Ingredients for 4 servings:

  • 1 large cucumber(s)
  • 1 tbsp honey
  • 3 tbsp balsamic vinegar, white
  • 1 shallot(s)
  • 200 g crème fraîche
  • 1 lemon(s), untreated
  • 1 small tomato(s)
  • 1 tbsp tarragon, chopped
  • Salt
  • Cayenne pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Peel the cucumber, halve lengthwise, remove the seeds, and cut into 1/2 cm thick slices. Melt the honey in a pan, deglaze with balsamic vinegar, and reduce by half. Let the cucumber slices simmer in the liquid for a short time, then let it cool slightly. Blend the diced shallot with the crème fraîche and the grated lemon zest until smooth. Dice the tomato and fold in 2 tablespoons of the chopped tarragon. Season with salt and cayenne pepper, add to the cucumbers, and mix everything together.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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